Raspberry sponge cake with coconut and pearl sugar

Name: Raspberry sponge cake with coconut and pearl sugar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, British
Ingredients: 1 ½ dl shredded coconut; 2 eggs; 2 dl granulated sugar; 2 ½ dl all-purpose flour; 1 tsp whole cardamom, ground; 3 dl fresh raspberries; 70 g butter; 1 dl pearl sugar; 1 tbsp shredded coconut; whipped cream

5 steps

Prep:15minCook:30min

A soft and moist sponge cake-like cake topped with sweet summer raspberries. Pearl sugar and butter give the cake a delicious crispy topping.

Updated at: Sat, 14 Jun 2025 17:40:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories230 kcal (11%)

Total Fat10.8 g (15%)

Carbs32.7 g (13%)

Sugars21.8 g (24%)

Protein2.8 g (6%)

Sodium14 mg (1%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1.5 dlshredded coconut

2eggs

2 dlgranulated sugar

2.5 dlall-purpose flour

1 tspcardamom

whole, ground

3 dlfresh raspberries

70gbutter

Topping

1 dlpearl sugar

1 Tbspshredded coconut

To serve

whipped cream

Instructions

Step 1

Preheat the oven to 175°C. Grease a springform pan, 24 cm in diameter. Sprinkle in the coconut and tilt the pan so that the sides and bottom are coated.

Step 2

Beat the eggs and sugar until fluffy using an electric whisk. Sift in the flour and add the cardamom. Stir together into a smooth batter.

Step 3

Spread the batter in the pan. Sprinkle over the raspberries and gently press them down. Shave the butter on top using a cheese slicer. Sprinkle over the pearl sugar and coconut.

Step 4

Bake the cake in the middle of the oven for about 30 minutes until done; test with a toothpick to make sure it comes out clean in the center.

Step 5

Serve the cake warm with whipped cream.